If we have many ripe plantains at home we can make this south Indian dish – sweet and sour Pachadi. We can use ripe plantain or can replace plantain with pineapple, mango, papaya or pumpkin, those vegetables that give some sweet – sour taste.
- Ripe Plantain – 1 big (chopped into medium pieces)
- Turmeric – 1/4 tsp
- Red Chilli Powder – 1/2 tsp
- Yogurt – 1/2 cup
- Salt – to taste
- Sugar – an option
- Water – as required
- Grated Coconut – 1 Cup
- Green Chillies – 3 or 4
- Turmeric Powder – 1/4 tsp
- Cumin– 1/4 tsp
- Mustard Seeds – 1/2 to 1 tsp
- Finely Chopped Ginger pieces – 1 tsp
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard – 1/2 tsp
- Dry Red Chillies – 3 or 4
- Curry Leaves – 6-8
- Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilli powder until soft. Mash the plantain pieces with a spatula. You can leave a few pieces as chunks.
- Grind coconut, green chillies, ginger, cumin, mustard seeds and turmeric along with 1/2 cup water to form a fine paste and keep aside.
- Blend yogurt along with 1/2 cup water until smooth.
- Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes until it thickens
- Reduce flame to low and yogurt along with salt to taste. If you want the Pachadi to be more sweet, add a little sugar. Heat it for a few minutes and remove from stove top. Be careful not to boil the pachadi after adding yogurt.
- Heat oil in a pan, add mustard seeds. Sauté dry red chillies and curry leaves.
- Pour the seasoning over the pachadi and mix gently before serving.
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